Palak shev|spinach sev|palak bhujia|easy Diwali recipes

Try this green palak shev or spinach shev or palak bhujia this diwali if you plan to make something different.
The beautiful green colour makes this shev stand amongst all other diwali recipes
even your kids will love it . Palak Sev is made by adding Palak puree along with few spices to besan or gram flour

These crispy crunchy green colored spinach or palak sev is flavored with salt and spice powders and taste amazing as evening snack.

Ingredients

Chickpeas flour /besan 1 cup
rice flour 1/2 cup
1 cup spinach leaves
1 inch ginger, finely chopped
3 green chillies, finely chopped
Oil 2 tsp
Pepper powder 1/4 tsp
red chilli powder - 1/4 tsp (optional)
pinch turmeric powder
1 tblsp carom seeds/ajwain, coarsely crushed
1 tblsp cumin seeds/jeera, coarsely crushed
Salt to taste
Oil for deep frying
Sev Press Machine

Method

1.Heat 2 tsp oil on medium heat.

2. Heat 2 cups of water.add in the the spinach and boil it for 1 min. Take them out immediately and wash it with cold water. This process retains the green color of spinach.In a mixer bowl, blend the spinach, ginger, green chillies and cilantro to a fine paste. Strain this mixture and keep aside.


3.Mix together besan, rice flour, crushed carom seeds, crushed cumin seeds, asafoetida,turmeric, salt, red chili powder and the hot oil. Mix it with a spoon or with your hand till everything is incorporated well.chk for salt if required add accordingly

4 Now slowly add in the spinach puree little by little(do not add entire puree in one go or else your dugh will become sticky) reserved in step 2 and start kneading it into a dough, similar to a soft dough like we do for chapati. Keep it aside for 15 -20 min.

5.Oil the chakli/sev press (sorya) from inside.use disc with big or small holes as per your wish. Heat oil in a big frying pan.once oil is hot Keep the heat to low-medium. 



6. Divide the dough into 2 cylindrical shapes and push the dough into the chakli press,keep remaining dough covered.

7. Press the shev press clockwise in circular motion over hot oil to make smaller circles and finish off when you come to center. Try to keep a single layer for even frying. Do not overlap, otherwise some parts will remain uncooked. {Safer alternative would be to press the shev on paper towels and then add in hot oil.}

8.Let the sev fry for few seconds.  turn the sev over carefully using a jhara (spoon with holes). Fry for another 15 seconds. Remove shev from pan and place on a tissue paper to remove excess oil .Start next batch. Make sure you do not brown the sev too much.

9.Once it is cooled down to room temperature you can store it in dry air-tight container. You can store it like the swirls or slightly crumble them while storing.
Serve it as a snack with tea/coffee.







Tips

1.Be careful when you press the sev into the hot oil as oil can splash if press falls in oil.ensure your hands or the chakli press is not oily.Safer alternative would be to press the shev on paper towels and then add in hot oil.

2.preferably use flat pan to fry these, so you can fry a large batch at a time.

3.When you drop shev in oil, there will be a lot of bubbles. Once the bubbles start to disappear that means the sev is being cooked.once the bubbles subsides in the oil and then turn to the other side and fry again until you get golden in color. Don't wait too long for the sev to change color here. They might end up burning.